I am many things.
A lover of life
A mother of knuckleheads
A taker of photos
A drinker of vodka
But I am not a baker of bread!
As you can see by this.
So I decided to smarten up and actually use my thermometer to test the temp of my water used to proof the yeast. And wow! What a difference. Apparently it really does make a difference. Who’da thunk it!
I have come to the conclusion that pretty much every time I proof yeast, I murder it with too hot water. Or it does nothing because the water is too cold.
110 degrees and it was foaming like crazy. Success!
But, I must have done something wrong, because there were “holes” inside. Kind of like what an apple pie does. You know that empty space between the top crust and the filling?
If you have any ideas as to why this may have happened, please let me know!
One thing I noted was that this made a lot of filling. I probably had an extra cup left. I may try to cut it down next time, so it doesn’t go to waste.
But I must say, holy or not, it was delicious. Yep, I tasted it. I did manage to save the two big ones for Easter, but I couldn’t serve it without tasting it first. So, the fam and I tore into the little ones.
•1/2 teaspoon + 1/2 cup sugar
•1/4 cup 110-degree water
•1 cup milk
•4 ounces (1 stick) softened butter
•1 teaspoon salt
•3 large beaten egg yolks + 1 large beaten egg white (for coating breads later)
•5 cups all-purpose flour
•36 ounces softened cream cheese
•3 large egg yolks
•1 1/2 cups sugar
•6 tablespoons all-purpose flour
•8 tablespoons sugar
•4 tablespoons cold butter
1.Stir yeast and 1/2 teaspoon sugar into warm water. Set aside until frothy. Grease three (9-by-5-inch) loaf pans. (I only had 2 9×5 pans, so I used those plus 2 mini loaf pans andit worked out great, plus I get a tester. Win.Win)
2.Scald the milk and place in a large mixing bowl or stand mixer. Add butter and stir to melt. Add 1/2 cup sugar, salt, yeast mixture, and 3 beaten egg yolks.
3.Add flour and knead until shiny and elastic. Place in a greased bowl, turning to coat both sides, cover with greased plastic wrap and let rise until doubled. This may take as long as 2 hours.
4.Prepare the crumb topping by mixing the flour and sugar and cutting in the butter as for pie dough.
5. Prepare cheese filling by combining all filling ingredients until smooth, either in a mixer or by hand.
6.Punch down dough and divide into three parts. Working with one part at a time and covering the rest, roll into a large rectangle 1/8-inch thick.
6.Spread dough with 1/3 of the cheese filling. Fold in the sides of dough and roll up tightly as for a jellyroll. Place in prepared pan. Brush with beaten egg white and sprinkle with 1/3 the crumb topping. Repeat with remaining dough. Cover with greased plastic wrap and let rise until above the rim of the pan.
7.Place rack in center of oven and heat to 350 degrees. Bake babkas for 40-50 minutes or until an instant-read thermometer registers 190 degrees. Let cool in pan 5 minutes. Using a knife, loosen babka from sides of pan. Cool completely in the loaf pan. Then turn out onto a rack.
You can make these ahead and freeze them, wrapped in several layers of plastic wrap. Let thaw on the counter the night before. Great for Easter visits!
Enjoy and Happy Easter!
Recipe from here